Gouda Pimiento Cheese Dip Recipe

Pimiento cheese dip is a regional favorite across the American South, and this take leans on the deep, nutty sweetness of aged Roomano Gouda and gently sweet piquillo peppers to make the classic spread feel extra special. A mayonnaise base is brightened with apple cider vinegar, finely grated red onion, and a dash of hot sauce to cut the richness with a peppery bite and gentle heat. 

While pimientos are the classic mix-in, chopped piquillo peppers bring gentle fruitiness. What really steals the show is the Roomano Gouda. The aged cheese is concentrated with nutty, caramelly flavors and packed with crunchy crystals that deliver umami, rounding out cheddar’s natural tang without making the dip too sweet. The minimum chill time for the dip is 30 minutes, but we recommend letting the dip rest overnight to allow the flavors to fully meld. This recipe is easy for entertaining by design: It is entirely no-cook, comes together in one bowl, and is built for hosts who like to prep a spread in advance. Serve with salty crackers or crostini for easy scooping, pile alongside crisp crudités — the fresh crunch makes the dip taste even richer — or use it as a sandwich filling for a satisfying lunch. 

Is Roomano actually Gouda? 

Technically, Roomano isn’t classified as a true Gouda. It’s a Dutch Gouda-style cheese made from pasteurized cow’s milk and typically aged three to four years, which dries the paste and creates crunchy crystals. Under FDA standards, authentic Gouda cheese must contain at least 46% butterfat, and Roomano only contains around 45% butterfat. Flavor-wise, Roomano has a similar profile to aged Gouda. 

Where to buy Roomano

The first place to look for Roomano — it’s often labeled and sold as “Roomano Pradera” — is at specialty cheese shops. Depending on your location, some well-stocked grocery stores and gourmet markets may stock it seasonally near the aged Goudas. If you can’t find it locally, check online for reliable cheese retailers like Murray’s Cheese that ship with cold packs, and make sure to order wedges and not pre-shredded cheese. If all else fails, choose the oldest Gouda you can find. 

Notes from the Food & Wine Test Kitchen 

• Use finely chopped roasted red bell peppers, pimientos, or peppadews instead of piquillo peppers. 
• For best texture, use the smallest holes on a box grater for finer shreds. You want the shreds finer than the standard side, but coarser than a Microplane.
• If you need to substitute the Roomano, look for aged Goudas that are dry, caramel-colored, and crystal-speckled to mimic the Roomano’s flavor and texture. 

This recipe was developed by Jeremy Salamon; the text was written by Andee Gosnell.